Ah, Gosh Naan—just saying it makes my mouth water! This Uyghur Fried Meat Pie is one of those comforting dishes that takes you on a flavor adventure. Imagine a perfectly crispy, golden crust surrounding a savory, spiced meat filling—each bite is a warm, satisfying mix of textures and flavors. And did I mention it’s fried? Oh yes, this is the kind of dish that fills your kitchen with irresistible aromas that make everyone gather around the table with eager anticipation.
Originating from the Uyghur cuisine of Central Asia, Gosh Naan is a popular street food, loved for its simple yet bold flavors. It’s often stuffed with lamb or beef, mixed with onions, garlic, and a handful of aromatic spices like cumin and black pepper. The best part? It’s fried to crispy perfection on a hot griddle. The golden crust and juicy filling make this dish one you won’t forget—and lucky for you, it’s surprisingly easy to make at home.
Trust me, this one is going to become a new favorite.
Why You’ll Love Gosh Naan
This recipe isn’t just about the ingredients—it’s about the whole experience. The crispy outside, the flavorful, juicy filling, and the spices that hit just the right notes. Whether you’re enjoying it for a cozy dinner, sharing it with friends, or treating yourself to something hearty, Gosh Naan is always a crowd-pleaser.
Is this Gosh Naan recipe for you? Let’s see. Gosh Naan is…
- Fried to golden, crispy perfection—the outside is crunchy while the inside stays tender and juicy.
- Packed with bold spices—cumin, garlic, and black pepper bring the meat filling to life.
- Super satisfying—it’s like a savory, handheld pie, perfect for a meal on the go.
- Versatile—you can stuff it with lamb, beef, or even go vegetarian with a hearty veggie filling.
- A fun, hands-on dish—a great way to get your hands in the dough and enjoy the process!
Quick Tip: Serve with a side of tangy yogurt or a fresh cucumber salad to balance out the richness.
Ingredients in Gosh Naan
Let’s dive into the magic of this Uyghur treat. Here’s what you’ll need to create this savory masterpiece:
All-Purpose Flour: The base of your dough—it’s what gives the Gosh Naan its chewy, satisfying texture.
Ground Beef or Lamb: The star of the show! Juicy and flavorful, it soaks up all those spices and makes the filling irresistible.
Onions: For that savory, slightly sweet base note that complements the meat.
Garlic: Adds a rich, aromatic kick.
Cumin: A must for that warm, earthy flavor that defines the filling.
Black Pepper: Gives just the right amount of heat to balance the richness.
Salt: To bring everything together.
Vegetable Oil: For frying—this gives the Gosh Naan its golden, crispy finish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to bring this Uyghur delight to life? Let’s get started!
Prepare the Dough: In a large bowl, combine the flour and a pinch of salt. Slowly add warm water and knead until you get a smooth, elastic dough. Cover it with a damp cloth and let it rest while you prepare the filling.
Prepare the Filling: Heat a bit of oil in a pan over medium heat. Add the onions and garlic, cooking until soft and fragrant. Add the ground meat, cumin, black pepper, and salt. Cook until the meat is browned and fully cooked, breaking it apart with a spoon as it cooks. Let the mixture cool slightly.
Shape the Pies: Divide the dough into small balls, then roll each ball into a flat circle on a lightly floured surface. Spoon the cooled meat filling into the center of each circle, then fold the dough over to create a half-moon shape. Pinch the edges together to seal.
Fry to Perfection: Heat oil in a frying pan over medium heat. Carefully place the filled dough into the pan and fry until both sides are golden brown and crispy, about 3-4 minutes per side.
Serve and Enjoy: Once they’re perfectly golden and crispy, remove from the pan and drain on paper towels. Serve hot with a side of yogurt or your favorite dipping sauce.
How to Make Gosh Naan?
Fresh Salads: Pair with a cucumber, tomato, and red onion salad for a fresh contrast.
Yogurt: A side of tangy, thick yogurt is the perfect accompaniment to balance the rich flavors of the fried meat pie.
Herb Garnish: A sprinkle of fresh cilantro or parsley on top adds a burst of freshness.
As a Snack: These make for a delicious, handheld snack any time of day—great for picnics or casual get-togethers.
Nutrition Information (Per Serving)
- Serving Size: 1 pie
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
How to Serve Gosh Naan?
- With Yogurt: A cool, creamy yogurt or even a tangy dip like tzatziki pairs beautifully with the warm, crispy pies.
- Fresh Salad: Serve alongside a vibrant, crunchy salad to balance the richness of the fried filling.
- As a Main Dish: Perfect for a filling dinner with a side of warm naan or rice.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Make the dough and filling ahead of time and refrigerate them until you’re ready to assemble and fry.
Spice It Up: For a more complex flavor, add a pinch of ground coriander or cinnamon to the filling.
Dietary Adjustments: If you prefer a vegetarian version, swap the meat for a mix of finely chopped mushrooms and potatoes, seasoned with the same spices.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a pan to restore the crispiness.
Double the Batch: These freeze beautifully! Simply fry them up, let them cool, and freeze in a single layer. Reheat in a hot pan for a quick meal.
Tips & Variations / Quick Tips:
- Don’t overstuff the pies—leave a little space around the edges to ensure they seal properly.
- Use high heat for frying—this helps achieve that crispy exterior without overcooking the filling.
- Try adding fresh herbs like mint or dill to the filling for an extra layer of flavor.
FAQ Section
Q1: Can I use a different type of meat for the filling?
A1: Absolutely! Ground chicken, beef, or even a combination of both will work wonderfully. The spices complement any of them.
Q2: Can I make this ahead of time?
A2: Yes! You can prepare the dough and filling a day in advance and keep them in the fridge. Assemble and fry when you’re ready to eat.
Q3: How do I store leftovers?
A3: Store leftover Gosh Naan in an airtight container at room temperature for up to 2 days. Reheat in a pan for the best crispy texture.
Q4: Can I freeze Gosh Naan?
A4: Yes, they freeze beautifully! After frying, let them cool completely, then store in an airtight container in the freezer for up to 2 months. Reheat in a pan for a quick meal.
Q5: What’s the best way to reheat Gosh Naan?
A5: Reheat in a hot pan for about 2-3 minutes per side until crispy and warmed through.
There you have it—Gosh Naan, a delicious, crispy, savory treat that’s sure to bring a little bit of Uyghur flavor into your kitchen. Whether you’re making these for dinner, a snack, or sharing them with friends, they’re bound to impress. Enjoy, and happy cooking!
Gosh Naan – Uyghur Fried Meat Pie
Ingredients
- For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 1 ¼ cups warm water
- 2 tablespoons olive oil
- For the Meat Filling:
- 1 pound ground lamb
- ½ yellow onion finely chopped
- 1 teaspoon salt to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon black pepper to taste
- Other:
- Vegetable oil for frying
- Chili oil for serving
Instructions
- Prepare the Dough: In a large bowl, mix the flour, salt, and active dry yeast. Gradually add the warm water and olive oil, stirring until a dough forms. Knead the dough for 5 to 6 minutes until smooth and elastic. Cover with plastic wrap and a damp cloth, and let it rest for 1 hour in a warm place, or until doubled in size.
- Prepare the Filling: In a separate bowl, mix the ground lamb, chopped onion, salt, black pepper, cumin, paprika, garlic powder, and chili powder until thoroughly combined. The filling will remain raw and will cook during the frying process.
- Form the Naan: Once the dough has risen, punch it down and divide it into four equal sections. Roll each section into a circle or oval on a lightly floured surface. Spread the lamb filling over two dough sections, leaving a border around the edges. Place the other two dough pieces on top to cover the filling. Lightly press the edges to seal.
- Pinched Design: Fold the edges over the filling to form a pinched design, similar to a pie crust. Seal the sides tightly to prevent the filling from escaping during frying.
- Fry the Naan: Heat vegetable oil in a deep pan or skillet over medium-high heat. Once hot, carefully lower the stuffed naan into the oil and fry for 3-4 minutes per side until golden brown and crispy. Ensure the meat is cooked through.
- Slice and Serve: Remove the fried pies from the oil and drain on paper towels. Slice into triangles and serve warm. Drizzle with chili oil for an extra spicy kick!
